Ingredients
- Roll of Twine
- One diced onion
- Minced Clove of garlic
- Fourteen free-stone peaches
- One gallon of cold vinegar
- One gallon of salt water
- Fresh white mustard seed wet with vinegar for four hours
- Half a cup of scraped horseradish
- A teaspoon of powdered ginger
- Four pods of red pepper
- Two cups of vinegar
- Six tablespoons of salad oil
Directions
- Steep 14 peaches in salt water for two days
- Rinse the peaches and cut a hole in them enough to get the seed out
- Put 12 peaches in cold vinegar
- Combine the mustard seed, horseradish, powdered ginger, red pepper pods, diced onion, garlic, and vinegar into a bowl
- Slice the remaining 2 peaches and put them into the spice mixture
- Take the peaches out of the vinegar
- Stuff the cavity of each peach with the spice mixture [keep a quart of the vinegar]
- Tightly tie a piece of twine around each peach
- Boil a quart of vinegar and season with leftovers from the spice mix
- Put the peaches in the boiling vinegar for ten to fifteen minutes [until the center of the peach is hot]
- Put the peaches into jars
- Fill each jar with the spiced vinegar and a tablespoon of salad oil
- Seal the jars tightly with a lid or by tying leather over it
